On April 22, Maple Street Patisserie celebrates its fourth anniversary. And the bakery, known for Polish-born Ziggy Cichowski's Old World European goods, is poised to expand to four times its current size.

The bistro will offer full-service breakfast and lunch. It will cure meats in-house and make its own condiments and pickles.

In two weeks, Maple Street will open a large commissary to handle most of its baking and its growing wholesale business.

The commissary will also allow Maple Street to start making traditional New York bagels and bialys. They will be available at all Maple Street locations.

"You know that bagels started in Poland," said Maple Street's co-owner and co-founder Patricia-Ann Donohue, "and Ziggy is all over that. He's really excited."

In mid-May, Donohue and Cichowski will reopen the former Artz Bagelz location at 3138 Magazine St. as Maple Street Patisserie et Deli.

The restaurant will specialize in classic deli sandwiches served on Maple Street's fresh breads. Breakfast sandwiches will be available in the morning. Coffee and pastries will be sold at night until 9 p.m.

An extensive renovation is planned for the interior of the former Artz Bagelz shop.

Maple Street has also hired pastry chef Thomas McGovern, who has been the executive pastry chef at New Orleans and Sarasota, Fla., Ritz-Carlton hotels. McGovern has worked extensively with chocolate and will expand Maple Street's dessert offerings.

On April 22, the original Maple Street Patisserie will celebrate its fourth anniversary by giving away cookies with every purchase.